Final Proof Time?
I started to make bread yesterday with a very active starter which I had fed about 6 hours before starting. I used 1 c. of the starter, 1 c. of water, 3 c. of flour and 1 tsp. salt. I mixed it then did 4 stretch and folds 45 min. apart. It then sat on the counter for about 2 hours and had nearly doubled. I did 1 more stretch and fold then covered it and stuck it in the fridge over night. I then took it out this morning and let it sit on the counter for about 3 hrs. Then I shaped it and covered it for it's final proofing. It's been about 3 hours now and it hasn't risen much. It's about 70 degrees in the house. My question is, did I ask my dough to rise too many times? Could it have run out of gas? Should I have shaped it before I refridgerated it?